Triple Gooberberry Sunrise (malted whiskey ice cream sundae)

Whisk 15 g of malt powder into a cup of whole milk until fully incorporated; add two cups of heavy cream.

Whisk 15 g of carrageenan into the sugar so it disperses, and add to the pot.

Bring to the barest simmer, stirring frequently so the milk does not scorch; kill the heat at the first small bubbles around the edge.

Set five large egg yolks in a heat-proof bowl on a moistened towel; ladle in the hot mixture very slowly at first while whisking, about a third in total, then return everything to the pot.

Over medium-low, whisking almost constantly, bring to 185F, thick enough to coat the back of a spoon and hold a finger trail.

Off the heat, add about two ounces of whiskey and the scraped vanilla bean while hot so the flavours steep.

Pour into a smaller bowl set in a larger bowl of salted ice and water; whisk occasionally about 10 minutes to 72F.

Cover with plastic wrap and refrigerate at least four hours, until fully chilled.

Remove the vanilla pod and churn about 35 minutes, to very firm soft serve.

Scrape into a freezer-safe vessel, optionally press wax paper or plastic wrap on the surface, cover and freeze at least four hours, ideally overnight.

Peel the bananas, slice in half, skewer repeatedly with toothpicks and freeze about an hour.

Put three very large scoops in a bowl and return to the freezer 15 to 20 minutes.

Top with a dollop of fudge, a banana hat and two banana arms; add M&M eyes, a red peanut M&M nose, a licorice smile and a maraschino cherry on each banana.